Chettinad Beetroot Vadai

Are you looking to eat healthy and do you like masala vadai, of course everyone likes masala vadai, Just add shredded beetroot to the traditional masala vadai recipe to make this chettinad speciality. It tastes like a masala vadai and is definetly a better way to eat your beets.

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Chettinad Beetroot Vadai

Prep Time

10mins

Cook Time

10mins

Total Time

20mins

Course:
snacks

Cuisine:
South Indian

Author: TryCurry

Ingredients

1cuptoor dal

1cupchanna dal

5red chillies

2garlic pods

1tspfennel seeds

salt to taste

1cupbeetroot grated

1onion chopped

6curry leaves chopped

2tbspcoriander leaves chopped

Instructions

Soak the toor dal and channa dal in water for 1 hour, drain the water.

Grind the dal mixture along with red chilli, garlic, fennel seeds and salt.

Mix the grind paste with beetroot, onion, curry leaves and coriander.

Make small balls out of the mixture and flatten them to form semi thin vadas.

Fry them in oil at medium to high heat, it will take approximately 3 minutes to fry them well, do not overcrowd the pan.

Serve with coriander chutney or tomato chutney

Step By Step Photo Instructions

Soak the toor dal and channa dal in water for 1 hour, drain the water.

Grind the dal mixture along with red chilli, garlic, fennel seeds and salt.

Mix the grind paste with beetroot, onion, curry leaves and coriander.

Make small balls out of the mixture and flatten them to form semi thin vadas.

Fry them in oil at medium to high heat, it will take approximately 3 minutes to fry them well, do not overcrowd the pan.